Labb is one of my favorites. Mama mazie, if your laab is crunchie you didn't make it right. The rice is ground into a powder.
Nice recipe, however, Larb is a dish from Lao, not Thailand.
This was very good and so easy to make. I have never made thai food before, so I was quite excited.
Very tasty! I had extra mint so I made a mojito which was a very nice accompaniment despite the far away origins...I put the hot larb on some fresh green kale. It wilted it just a tiny bit and the spices in the larb were enough to overpower any strong kale flavor...plus, it just looked pretty!
Thank you Buster's friend! I am visiting Chiang Mai and watched my host make this, thank you for making it easy to recreate! A perfect dish!
Tastes even better than the laab served at my neighborhood Thai restaurant. I used traditional sticky rice instead of jasmine for the rice powder and I served the dish with steamed sticky rice and sliced cucumbers.
This was great! I didn't bother with the rice just in case I didn't like the rest of it but it was fantastic!! Next time to make it more of just interesting lettuce wraps - I think I'll add in some diced red bell pepper and then maybe I'll julienne some fresh cucumber to go with the mint to roll em up with in the lettuce. Fabulous fabulous stuff. Thanks for sharing!
I had this salad five years ago. My cousin married a wonder lady from Tiand. I forgot to get the recipi from her. I found it here on the Zarr two years ago, it is a wonderful salad eaten hot or cold..............NOTE If you have stomach problems eat with caution. The toasted rice is crunchie.